Name: Roasted Mushroom Truffle-Style Tagliatelle (no alcohol)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 oz Tagliatelle Pasta (fresh or dried); 2 cups Mixed Mushrooms (cremini, shiitake, and oyster, sliced); 2 tablespoons Olive Oil (divided); 2 cloves Garlic (minced); 1/2 cup Vegetable Broth (low-sodium); 1 teaspoon Truffle Oil; 1/4 cup Parmesan Cheese (grated); Salt and Pepper (to taste); Fresh Parsley (chopped, for garnish)

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There’s something undeniably luxurious about the earthy aroma of mushrooms paired with the subtle decadence of truffle oil. This Roasted Mushroom Truffle-Style Tagliatelle (no alcohol) brings that perfect blend right to your dinner table with simple, wholesome ingredients and a technique that elevates everyday pasta into a restaurant-worthy dish. Whether you’re craving a comforting weeknight meal or aiming to impress guests without fuss, this recipe is a must-try.

Why This Recipe Belongs in Your Rotation

This Roasted Mushroom Truffle-Style Tagliatelle (no alcohol) is a brilliant addition to your recipe repertoire because it strikes a beautiful balance between easy and elegant. The mushrooms are roasted to concentrate their flavor, enhancing their natural umami, which melds wonderfully with the silky tagliatelle pasta. Unlike many truffle-infused dishes that can feel overpowering, this recipe uses truffle oil sparingly, giving just a hint of that prized aroma without masking the freshness of the ingredients.

It’s also completely approachable: no complicated techniques or hard-to-find ingredients, just simple, fresh produce and pantry staples. Plus, it’s vegetarian-friendly and can be whipped up in under 30 minutes, making it ideal for busy evenings or casual entertaining. For those who love mushrooms, you might also enjoy other creative recipes like Mushroom Thyme Pearl Couscous Pilaf or Mushroom Tacos, which showcase the versatility of fungi in different cuisines.

Your Shopping Guide

Tagliatelle Pasta (8 oz): Look for fresh or dried tagliatelle in the pasta aisle. Fresh will cook faster and have a tender texture, while dried offers a firmer bite.
Mixed Mushrooms (2 cups): A blend of cremini, shiitake, and oyster mushrooms adds depth. Choose firm, fresh mushrooms with no slimy spots or discoloration.
Olive Oil (2 tablespoons): Use a good quality extra virgin olive oil for sautéing and roasting; it enhances flavor and richness.
Garlic (2 cloves): Freshly minced garlic is essential for that fragrant base note.
Vegetable Broth (1/2 cup): Choose a low-sodium option to keep control over seasoning.
Truffle Oil (1 teaspoon): Since this recipe uses truffle oil for flavor, a little goes a long way. Use white or black truffle oil according to preference.
Parmesan Cheese (1/4 cup, grated): Freshly grated Parmesan adds a nutty, salty finish. Substitute with Pecorino Romano if desired.
Salt and Pepper: For seasoning to taste.
Fresh Parsley: Chopped for garnish to add a pop of color and freshness.

Tools of the Trade

Large Pot: For boiling the tagliatelle pasta perfectly.
Baking Sheet: To roast the mushrooms evenly and develop caramelized edges.
Large Skillet: To sauté garlic and combine the sauce with pasta.
Colander: For draining the pasta.
Cheese Grater: To grate fresh Parmesan cheese.
Sharp Knife and Cutting Board: For slicing mushrooms and chopping parsley.
Wooden Spoon or Tongs: For stirring and tossing the pasta with sauce.

Stepwise Method: Roasted Mushroom Truffle-Style Tagliatelle (no alcohol)

Step 1: Preheat and Prepare Mushrooms

Preheat your oven to 400°F (200°C). On a baking sheet, toss the sliced mixed mushrooms with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer to ensure even roasting. Pop them into the oven for about 15-18 minutes, stirring halfway through, until they’re golden and caramelized around the edges.

Step 2: Cook the Tagliatelle

While the mushrooms roast, bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente, usually around 7-9 minutes. Reserve about 1/4 cup of pasta water before draining to help loosen the sauce later.

Step 3: Sauté Garlic

In a large skillet over medium heat, warm the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned—this will infuse the oil with a bright, savory note.

Step 4: Build the Sauce

Pour in the vegetable broth and bring it to a simmer. Let it reduce slightly for 3-4 minutes to concentrate flavor. Then stir in the roasted mushrooms, coating them well with the garlicky broth.

Step 5: Combine Pasta and Sauce

Add the drained tagliatelle to the skillet with the mushroom sauce. Toss everything together gently, adding reserved pasta water a tablespoon at a time if the mixture seems dry. This helps create a silky coating on the noodles.

Step 6: Finish with Truffle Oil and Parmesan

Remove the skillet from heat and drizzle in the truffle oil. Toss again to distribute the luxurious aroma evenly. Sprinkle the grated Parmesan cheese over the pasta and mix gently. Season with additional salt and pepper to taste.

Step 7: Garnish and Serve

Plate the Roasted Mushroom Truffle-Style Tagliatelle (no alcohol) and garnish generously with chopped fresh parsley. This final touch not only adds vibrant color but also a fresh herbal note that balances the richness of the dish.

International Equivalents

Italy: Fettuccine al Tartufo – uses similar pasta and truffle flavors but often incorporates cream.
France: Tagliatelle aux Champignons – a mushroom pasta dish usually enriched with butter and herbs.
Japan: Truffle Mushroom Udon – thick noodles with a truffle-infused broth and mushrooms.
United States: Truffle Mushroom Pasta – popular in various forms often featuring creamy sauces without alcohol.

Chef’s Notes

For the best flavor, select a mix of mushrooms with different textures and earthy profiles.
Roasting mushrooms rather than sautéing deepens their umami and adds a wonderful caramelized flavor.
Use truffle oil sparingly; it’s potent and can easily overpower the dish if overused.
If you want a creamier texture, add a splash of plant-based cream or milk during the sauce reduction step.
Freshly grated Parmesan melts better and tastes more vibrant than pre-grated versions.
Pair this dish with a crisp green salad or crusty bread to round out your meal.

Cooling, Storing & Rewarming

Let any leftovers cool to room temperature before storing them in an airtight container in the refrigerator. They will keep well for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of vegetable broth or water to loosen the sauce and prevent sticking. Avoid microwaving as it can dry out the pasta and diminish the truffle aroma.

Your Top Questions

Can I use other types of pasta for this recipe?

Absolutely! While tagliatelle is ideal for its ribbon-like shape that holds sauce well, fettuccine, pappardelle, or even spaghetti would make excellent substitutes.

Is truffle oil necessary, and can I omit it?

Truffle oil adds a signature aroma that defines the dish, but if you don’t have it on hand, you can skip it. The roasted mushrooms still provide deep umami flavor, though the dish will be less fragrant.

Can I make this recipe vegan?

Yes, simply omit the Parmesan cheese or substitute it with a vegan cheese alternative or nutritional yeast for a similar cheesy flavor.

How do I store leftover roasted mushrooms?

Store roasted mushrooms in an airtight container in the refrigerator for up to 3 days. They can also be gently reheated or added to other dishes like Spinach Mushroom Alfredo Lasagna for extra depth.

What to Make After This

Mushroom Thyme Pearl Couscous Pilaf – a hearty grain side with earthy mushrooms and herbs.
Mushroom Tacos – a fun, flavorful way to enjoy mushrooms with bold spices.
Spinach Mushroom Alfredo Lasagna – layers of creamy mushroom goodness perfect for cozy dinners.
Roasted Garlic and Herb Focaccia – homemade bread to complement your pasta meal.

Wrap-Up

This Roasted Mushroom Truffle-Style Tagliatelle (no alcohol) is an elegant yet simple dish that celebrates the deep, savory flavors of roasted mushrooms paired with the unmistakable aroma of truffle oil. It’s versatile, quick to prepare, and perfect for any occasion where you want to impress with minimal effort. Whether you’re a mushroom lover or just starting to explore their delicious potential, this recipe is sure to become a favorite in your kitchen.

Enjoy the rich, comforting flavors and the beautiful simplicity of this dish—it’s pasta night elevated to something truly special.

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